This last summer and fall I was a canning fool and loved every minute of it. I squeezed in every recipe I could using all of the available produce around me. Even though we are now in the depths of winter up here in New England, I don’t feel that’s any reason for me to stop!
Last fall I began setting aside recipes I had or found that didn’t use produce (I admit, it just doesn’t feel right to me to not use fresh, local fruits and veggies to can with).
I came up with a good collection of recipes to use during the long winter months so I could keep the canning momentum going.
Winter is also a great time to try out recipes like these instead of when your buried in the bounty of the growing season!
This is a very simple recipe that you can really customize. This recipe uses Root Beer as the soda of choice, but feel free to substitute your favorite flavor!
- 1 12oz Bottle of Root Beer (or soda of choice)
- 1 3oz packet Liquid Pectin (Do not use powdered pectin. It will not set.)
- 3 Cups Sugar
- Place jars in canner and heat water to boiling.
- Place lids in small pan and heat, but do not boil.
- In large pot, combine root beer and sugar. Bring to a boil, stirring frequently. Let boil for 1 full minute. Add pectin and bring to full roiling boil (cannot stir down the boil). Continue to stir constantly. After 1 full minute at roiling boil, remove from heat.
- Remove jars from canner and fill, leaving a quarter of an inch headspace. Remove any air bubbles in the jar and wipe rims clean.
- Affix lids and rings to jars, making sure they are "fingertip tight" and place in canner. Bring water back to a boil and process for 10 minutes. Remove from heat and then let sit for 5 minutes before removing from pot.
- Let cool for 24 hours without moving. Then you jam is done. Time to enjoy!